Black Bean Soup in a Flash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cans black beans rinsed and drained (or yield from 1 c dry beans once they have been cooked)2 tsp lime juice (or a little more if you like it limey like me)1 cloved garlic1 1/2 tsp cumin2 c salsa1/2 c fat free sour cream1 c chicken broth1 lb chicken
Cube and cook your chicken. In a blender combine beans and salsa and blend until very smooth. Pour everything (cooked chicken, bean/salsa puree, and remaining ingredients) into a pot and heat. Add more broth if it's too think or simmer a bit if it's too thin. I like to eat it by dipping whole wheat tortillas in it so I keep it a little on the thick side. Original recipe called for 1 - 2 tsp red pepper flakes but it was spicey enough for my family without it. Garnish with your favorite Mexican toppings like cheese, sour cream, avacados, and cilantro. Makes 6 to 7 1-cup servings. This soup freezes wonderfully so I usually double the recipe and freeze half of it in individual portions for a quick meal later that's around 200 calories per 1 cup serving without the toppings.
Number of Servings: 6
Recipe submitted by SparkPeople user RJGELDMACHER.
Number of Servings: 6
Recipe submitted by SparkPeople user RJGELDMACHER.
Nutritional Info Amount Per Serving
- Calories: 204.8
- Total Fat: 1.1 g
- Cholesterol: 11.1 mg
- Sodium: 569.0 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 10.2 g
- Protein: 14.3 g
Member Reviews